Peppered Salami Sausage Roll

Peppered salami sausage and sliced mushrooms wrapped in a puff pastry. Essentially the same idea as beef Wellington. Or you can think of it as a spicy sausage roll.

The salami was thinly sliced (sourced already sliced from Morrison's 'Market Street' section).

The pastry was rolled out into a
rectangular shape, but not too thinly (to about a third of a centimetre thickness). Then the salami and the mushrooms were added, and the ensemble was rolled together, and the ends pinched.

Placed on a baking tray, and brushed with olive oil, top and bottom. The tray was put on the middle shelf of an oven preheated to 180 deg. C. Cooked for fifty minutes (watch carefully).

The trick with pastry is not to cook it at too high a heat. At 190 deg. C, the top is likely to be overbrowned while the base of the pastry isn't cooked properly. Better to cook it more slowly.

Served with a four leaf salad, drizzled with a little olive oil, and tomato ketchup.

German Potato Salad

German potato salad most often features bacon instead of peppered salami, parsley or chives instead of dill, and uses dijon mustard instead of German mustard. But then most of the recipes you see for this dish come from the US, where preferences are slightly different. 

 The ingredients are: semi-peeled boiled potato; 2 finely chopped small onion, or shallots; 1 tbsp light olive oil;1 tbsp white wine vinegar; 1 tsp German mustard; 4 diced gherkins; chopped fresh dill, or half a teaspoonful of dried dill; 8 slices of thin finely shredded pepper salami.

The potatoes were boiled for twenty minutes under glass in salted water. Then decanted to a bowl, and allowed to cool. The onions or shallots were finely diced, and soused in white vinegar. The gherkins were also finely sliced and added to the onions. Then the teaspoonful of German mustard was stirred through the onions and gherkins. Add the dill and stir through.Put in the fridge for a couple of hours.  

Once the potatoes are cool, the onion, gherkin and mustard salsa can be added to them, Dice the peppered salami and add to the dish when you are ready to serve. Stir through thoroughly. 

Peppered Salami with Carrot and Coriander Salad

A simple salad made with grated carrot (two small carrots), diced fresh coriander leaves, Spring onion, orange zest, a large salad tomato cut into two lotus shapes, one sliced pickled beetroot, Mayonnaise, and slices of German peppered salami.

Instructions are probably unnecessary for this one, except for cutting the tomato. The trick is to cut a crenelation pattern along the equator of the tomato with a sharp knife. Once you get the hang of it, it is easy to do. the whole dish can be prepared in ten minutes.

The grated carrot, the diced fresh coriander, and the spring onion were mixed in a glass bowl with some orange zest (a small squeeze of juice will do as an alternative, as will some lemon juice). Serve the dish with freshly ground black pepper.

Peppered Salami Salad

Four slices of German peppered Salami, cut into strips, two shredded salad tomatoes, a dozen halved black seedless grapes, two chopped spring onions, and half a green pepper, cut into strips. The salad was dressed in olive oil, a dash of lemon juice, and one squeeze of tomato puree. The mixture was stirred together in a glass bowl, and some coriander leaf, and oregano added. Decanted into a serving bowl, with a dusting of freshly ground black pepper. 

Peppered Salami Salad

Peppered Salami Salad with Cottage Cheese

Quick and tasty salad for one, made with 4 thin slices of German peppered salami, cut into small squares, shredded salad tomato, one large chopped spring onion, a quarter of a yellow pepper cut into strips. Mixed together in a bowl with three desert spoonfuls of cottage cheese with chives. Allowed to approach room temperature before serving. Delicious and simple!

Peppered Salami Salad with Cottage Cheese